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Feta and Shaved Asparagus Salad



– 5 fresh asparagus spears – 2 tablespoons olive oil – ½ tablespoon lemon juice – ½ cup crumbled Real California Feta cheese – 1 tablespoon toasted pine nuts – ¼ cup quartered fresh red cherries – ¼ cup pitted kalamata olives
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Diagonally shave or thinly slice asparagus and toss with 1 tablespoon olive oil, fresh lemon juice and Feta.

Toast pine nuts on a parchment-lined baking sheet for 5 minutes at 350˚ degrees until lightly browned. Let cool. Add to asparagus.

Quarter cherries and add to salad. Puree kalamata olives and 1 tablespoon olive oil in blender. Drizzle on side of dish.

Serves: 2